Leek-Vegetable Fritters With Lemon Cream Recipe (2024)

Ingredients

Yield:About 1 dozen fritters

For the Fritters

• 2pounds leeks, pale green and white parts only (or use 1 pound leeks and 1 pound cooked vegetables like carrots, potatoes, summer squash, beets, zucchini)
• Salt
• 2scallions, trimmed, halved lengthwise and thinly sliced
• ¼cup all-purpose flour
• 1teaspoon baking powder
• Freshly ground black pepper
• Pinch cayenne
• 1egg
• Vegetable oil, for frying

For the Cream

• ½cup sour cream
• 1tablespoon freshly squeezed lemon juice
• Pinch freshly grated lemon zest
• Salt

Preparation

1. Step

   1

   Fill sink with cold water. Halve leeks lengthwise, then swish gently in water, fanning out layers to loosen any grit. Slice crosswise into ¼-inch strips. (If using cooked vegetables, slice into ¼-inch strips and add to bowl in Step 3.)

2. Step

   2

   Bring a pot of salted water to a boil and cook leeks 3 to 4 minutes, until softened but not limp. Drain and wring dry in a towel.

3. Step

   3

   Transfer leeks to a large bowl and add scallions. In another bowl, whisk together flour, 1 teaspoon salt, baking powder, a few grinds of black pepper and cayenne. Add to leeks and stir. Add egg and stir.

4. Step

   4

   Heat oven to 200 degrees. In a large heavy skillet, heat 2 tablespoons oil over medium heat until shimmering. Drop heaping tablespoons of leek mixture into skillet and lightly flatten with the back of a spatula. Cook until golden brown, about 3 minutes; if cooking too quickly, lower the heat. Flip fritters and cook until golden on the other side, another 3 minutes. Drain on paper towels and transfer to oven.

   See Also

   Eggplant and Goat Cheese Sandwiches Recipe

5. Step

   5

   Repeat with remaining leek mixture, adding oil and adjusting heat as needed.

6. Step

   6

   When fritters are cooked, make cream: whisk all ingredients together and season to taste with salt. Serve warm fritters in stacks, with a dollop of cream on top.